Bon Bon has been in this location for 6 years, a medium sized place with a cozy fun vibe. There are 6 counter seats where the chef interacts with guests but all the tables have good site lines to the open kitchen. Soft jazz music plays in the background and lighting is low. The convivial atmosphere is demonstrated with the whimsical sheep purse stools, which separate the seats at the bar and watch over the room. Service is very friendly and good English is spoken. Tables are well spaced and the lower ceiling with dampening tiles keeps the noise at a good level and your table conversation private. Each table is placed on its own rug and you can’t help but notice the large painted white tree branch that extends into the back portion of the dining room. They offer a la carte as well as a 5 or 7 course surprise tasting menu. Wine pairings are available as well as an optional cheese course. We chose the 7 course tasting menu and ordered our own bottles of wine.
The amuse bouche were an eggplant bar and a crispy roll of spelt flour stuffed with a creamy infusion. Both were quite tasty.
A meringue of beet root with cream of radish inside was next. With its crisp outside and creamy interior, it on a crisp, short cracker. This was excellent.
Next was sea herbs with shrimp and wasabi. Another yum here. Lastly was a vermouth bite which unfortunately was one liquid bite that went in faster than my camera turned on, but trust me it was a cold explosion of tart liquid flavor on your tongue.
With their bread they served a carrot puree for a spread that was okay. Breads were crisp flat breads and a tasty roll that was a bit crumbly and spiked with espelette pepper. It left a nice burn in your mouth.
Oyster jewelry was oysters with Concord grapes and a little caviar with cubes of brine and grape. Something creamy was underneath. It was interesting looking and all the flavors blended in a spectacular way.
Mackerel was smoked and adorned with ginger mayo in an aspic of sprat (Norwegian anchovy) jelly. This was mackerel anybody would like. It was very savory, almost like ham. There was a sprinkling of something crunchy on top that provided a good textural contrast and the smokiness and hint of ginger really worked with the tasty dish.
The Shrimp Tomatoes were in a shrimp roux from shrimp that are brought to the restaurant alive from the south of France. The tomato jelly was accented with caviar. The shrimp were really tiny and incredibly tasty. Another dish where a number of tasty ingredients come together to produce an even better end product.
John Dory was cooked whole with herbs, ginger and white wine, filleted and presented with avocado, peas and radish. The nice moist fish worked great with the slightly warmed avocado and lovely fresh peas. Another wonderful dish.
A faux ravioli was filled with morels, comté cheese and pork paté. The “pasta” was made from vinegar, salt, pepper and morel juice. It was accented with a yellow wine sabayon sauce that was rich and thick. This was a tasty dish but not my favorite.
The French duck was served with turnips, broccoli mousse, fried potato with chives and a red wine sauce. The duck was seasoned with anise and cooked nicely rare with most of the fat having been rendered yet not a hint of livery taste. It was lovely. The garnishes were also tasty but I wasn’t a fan of the fried potatoes.
Dessert was a violet sorbet with crystallized violet, jasmine aioli, almond, Japanese biscuits with amaretto and jasmine musk mousse. It was a nice combination of flavors and textures.
Then came the dessert cart with baba au rum, lemon tart, chocolate tart, nougat caramel, chocolate with hazelnuts, and pastries galore. All very tasty and appealing to look at – you wanted one of each!
